Something for monday

The most comforting place in this world is in your arms
I put my head on your chest and feel your heartbeat

What l need now is you
Your rhythm feels like it could lull me to sleep
You made me what l am
I pray that this humble little happiness goes on…

I feel your love in my body and give you mine too
Wrapped in your arms, enveloped by your smell

What l need now is you
There is no happiness greater than this
You made me what l am
I’m not worried about anything, because you’re by my side…

Even now, five years later, it floats around me like the hot air in summer
I can’t touch you now, you’ve become a star
But I’ll dream of you again tonight…

What l need now is you
Everyday Everynight l miss you
You made me what l am
Everyday Everynight Everything is you

I’m by your side

Love…damn you!

Ah, Spring/Summer. For whatever reason, our bodies seem to be programmed to fall in love as the season changes and everything outside begins to grow. Whether your feelings are requited or not, be sure and revel in them. Sometimes, just the feeling of falling in love can be all the inspiration you need to help pull you out of that doldrums rut.

You don’t have to act on your lovey-dovey feelings. Crushes are likely to pass, as are spring’s tempting wiles..Now the real reason for this post is that Paper has actually fallen hard for someone and this Paper’s friends can vouch is an impossible task to achieve.

So to help those who are going through the same but not sure if it is actually happening to them, So if one of the things below is happening to you, just try to enjoy it.

Here are Signs you’re Falling in Love, whether you like it or not!

1. You forget to eat.

Super telltale. Forgetting to eat means you’re not only distracted, but that you also want that person more than you want food, so you forget all about it.

2. You catch yourself smiling.

A little love in your system can surprise you so much, you can’t help but smile. It’s half because you feel so good, and half because you’re laughing at yourself.

3. You can’t look at the person.

Suddenly, it’s impossible to hold a decent conversation with the object of your affection, because you’re afraid if you look them in the eye, they’ll be able to tell you’re melting for them inside. A good trick: talk to their forehead.

4. You think about them when you’re getting dressed in the morning.

Don’t pretend you’ve never done it. You start analyzing whether he or she would like the blue shirt better, and putting a little more effort into your hair. No harm done!

5. You realize you miss them when they’re not around.

If you’re used to seeing the object of your affection at work or class and then one day they’re not there, you’ll feel like your whole day was wasted.

6. You get jealous about odd things.

You find out they saw a movie last night and now you are enraged. Why didn’t they think to invite you? Who did they go with?? Your ears turn red as you try and mask your jealousy.

7. People say you’re glowing.

The feeling of being in love is physical, and like laughter, it can have healing, rejuvenating benefits. This is one of the reasons it’s okay to revel in your feelings, even if they’re for the wrong person — just don’t make any stupid mistakes.

8. You’ve suddenly become Donna Reed.

Male or female, you start bringing cookies and brownies to share with the office or class, and you glance to see that the object of your obsession has noticed. And, you keep your apartment neat and tidy in case they might come over — these are definitely signs you’re falling.

9. You can’t concentrate on work.

Maybe even as you read this article, you’ll glance and realize that half an hour has gone by. That’s because you’re daydreaming. And you are in looo-oooove.

Listen

Paper has been neglecting his blogging duties for quite awhile and Paper sincerely apologise for that. Life has rather been a lot of ups and downs, which I will not bore you with…but just say Paper is working hard to try to settle down and put the wild ways behind. Only a few has been able to keep Paper in check, to note there has been a only 1 very good one that managed to do this but recently a person with that capabilities materialise in my life and Paper wish to keep him in my life for longer than the standard 3months.

Lets hope this happens and happens in the ways that I want. Loving you P….

Maroon-ing

A glass or two

Having worked in restaurants and had a little travel experience to draw from, I have had the privilege of tasting some phenomenal wines from around the world and partaking in fun and fascinating discussions with sommeliers, connoisseurs and humble wine-drinkers- who have helped me further my appreciation. Wine is more than just something you drink; it is a complex sensory experience and the more you know about it, the more enjoyable your experience, plus, even if you’re missing all your faculties, you can still get a good buzz.

Wine can mean different things to different people and the pure pleasures of drinking wine are certainly not limited to its taste. In my experience, the best wines, regardless of how cheap or ordinary they were, have always tasted better in great company. Impressions of a wine are easily tinted by the context you’re in. You can be sipping on a rare Millésimé- but if you’re on an awkward date, where conversation is like pulling teeth, the wine is just as good as wasted. (Unless of course you can find a way of sneaking out with it through the back door and enjoying it by yourself.)

With wines ranging anywhere from $8 to $150,000 (the price of a bottle of Grand Cru First Growth, Château Pétrus, 1961) wine can certainly be intimidating. With its own history and language, sometimes all the components can begin to feel overwhelming, so much, you have no idea where to begin. But, the first step is easy: be open. One of wine’s wonderful characteristics is that it reminds everyone of something. A moment, a taste, a smell, whether it’s cherries, currant, blackberries, an airport, or your grandfather’s old cigar, wine embodies a panoply of aromas that evoke some type of memory.

I have tried to compile some of the very basic things you should know about wine, to hopefully enhance your appreciation, and most of all, help you avoid looking like a jackass when attempting to look like you know what you’re talking about.

Old World Wines: These include wines from France, Italy, Germany, Portugal, and Spain. Their origins date back to the Roman Empire and beyond. One of the reasons Old World wines are considered so invaluable is that growers from over 2000 years ago were able to determine which areas produced the finest quality grapes and even after the collapse of the Roman Empire, the grapes that managed to survive became the grapes which are still grown to this day.

New World Wines: These include wines from Australia, the United States, Canada, New Zealand and South Africa. Over the past 10 to 15 years the wine industry has undergone a significant shift, from Old World to New World wines. These wines are well-priced and ready to drink without having to be aged, which has a lot to do with why drinking wine has become so popular among the masses. This has been the cause of much controversy for the Old “Worlders”, whose methods and traditions have been developed over thousands of years, now having to compete with the new guy who comes in and practically takes over the industry.

Body: The body of a wine refers to the weight of the wine in your mouth—full-bodied, thin, and lean.

Tannins: You know that mouth-drying feeling you get in your jowls when you take a sip of wine, well that’s what people are referring to when they talk of tannins. Red wines contain more tannins than whites. A wine that has high tannins can be described as “harsh” or “stemmy”.

Balance: This refers to the balance of sweetness, acids and tannins in the wine. If there is too much of one component it can completely throw off the balance, wherefore you can whip out the term “unbalanced”. Wines that are very acidic will have little after taste and finish in your mouth, so expressions such as “short”, “sharp” or “dried out” can also be used to describe this fleeting taste.

Legs: A wine’s legs help you to determine the body of the wine. Simply by doing the fancy-shmancy glass twirl and twist, you can watch the wine drip from the top, down just like creepy long legs. The slower the falling legs, the more full-bodied the wine; the quicker the falling legs, the lighter the wine.

A Short List of Essential Red Grapes

Cabernet Sauvignon: Strong, bold, heavy, deeply concentrated, supple tannins, often round aftertaste. Most people will like to pair a Cab with food-More of a tidal wave than a quiet stream.
Tempranillo: Tempranillo is the dominant grape in red wines from Rioja and Ribera Del Duero (my personal favourite regions for wine). This wine will often be blended with Garnacha, Mazuelo and a few other grapes. Flavours of tea, brown sugar and vanilla, it can also display aromas of plums, tobacco and cassis, along with a very dark colour and substantial tannins. I always say, it tastes like the sun.
Syrah/Shiraz: Full bodied, rich and spicy with considerable tannins and the sweetness of dark berries.
Zinfandel: Some of the best Zinfandels are usually from California and the taste can anywhere range from heavy, full and spicy, to light, easy and fruity.
Merlot: Lighter in taste, medium body, soft, fruity and sometimes minty. A nice starting wine.
Pinot Noir: Subtle, very light with hints of black cherry, spice, and currant flavours, or particular aroma that resembles earth, or herbs even wilted roses. It is the classic grape of Burgundy and the favourite of Paul Giamatti in “Sideways”.
Gamay: Very light, grapy taste and low in tannins.
Grenache/Garnacha: The second most planted grape in the world, it is dark in colour, sweet and peppery. It is blended to produce Châteauneuf-du-Pape.
Malbec: The grape of Argentina. Smooth, plum taste.
Sangiovese: – This is the main grape in Chianti and Brunellos. This wine is medium, to full-bodied, usually high in tannins. Spicy, with hints of raspberries, cherries and anise.

An Even Shorter List of Essential White Grapes

Sauvignon Blanc: Often has a musky, grassy taste, with hints of grapefruit and is both crisp and refreshing.
Riesling: Sweet, floral and peachy, especially Rieslings coming from Alsace, to light-bodied, with apple and honeysuckle flavours from those coming from particular regions in Germany.
Pinot Gris/Grigio: Very light, dry, crisp and acidic. Wine snobs will often describe this as a “safe” wine, “innocuous” and “uninteresting” however, there are definitely some excellent and complex Pinot Grigios out there- my personal favorite: Santa Margherita Pinot Grigio.
Chardonnay: According to Wine Spectator Magazine: “When well made, Chardonnay offers bold, ripe, rich and intense fruit flavours of apple, fig, melon, pear, peach, pineapple, lemon and grapefruit, along with spice, honey, butter, butterscotch and hazelnut flavours.” Is anyone else hungry?
Sémillion: Dry and sweet with hints of fig, tobacco and grass.
Muscat: Bold and spicy with floral notes and can range from very sweet to very dry

A Guy’s Guide to Cooking

Eating great food is one of life’s most pleasurable experiences, which is probably why so many dates take place in nice restaurants. At this point, you’ve probably become somewhat of an expert at picking winning eateries, but if you really want to impress a guy, showing your talent in the kitchen, (and I don’t mean exposing yourself) is sure to leave a lasting impression. (Exposing yourself would also leave a lasting impression, but only in the creepy sense.) I am not going to outline recipes in this guide as the internet offers infinite information, but rather some basic ingredients you should always have and general rules about cooking in a kitchen, and looking like you know what you’re doing.

Essential Ingredients

Have some of these essentials stowed in the pantry or fridge so that when you do prepare a meal, you simply buy the main dish you’ll be preparing, some fresh vegetables to accompany and whip up something delicious on the fly.

-Extra Virgin Olive Oil
-Vinegar (white, balsamic, red wine)
-Soya Sauce
-Butter
-Table Salt + Coarse salt
-Pepper Corns (pepper grinder)
-Dried Spices (thyme, oregano, rosemary, basil, dill, sage, parsley, coriander, bay leaves (great for soups))
-Tomatoes, Canned tomatoes , Sun-dried tomatoes
-Hot mustard (great for marinades and salad dressings)
-Honey
-Onions
-Garlic
-Eggs
-Pasta

Oil 101

Oils are an important part of a balanced diet and a rich source of energy. A panoply of different oils are used for different purposes. Canola oil, corn oil and peanut oil are the preferred oils for deep frying or sautéing. Sesame oil which has a light peanuty flavor is great for making pad thai or stir fry dishes.
Then of course there’s olive oil, the cornerstone of the healthy Mediterranean diet and a must-have in any kitchen. Extra virgin olive oil is my personal favorite for frying and sautéing anything from garlic, onions, meat, fish to veggies like red and green peppers. It‘s also wonderful on salads combined with a touch of aged, balsamic vinegar.

Preserving Oil:

Generally, when any oil is exposed to oxygen, light or heat, it is subject to oxidation and can become rancid. As soon as the bottle is opened the oxidation process accelerates and the oil can degrade fairly rapidly. Opened oil needs to be closed tight and stored in a dark pantry or closet away from sources of heat.

Buy Proper Kitchen Equipment

You don’t need to go crazy, especially if your cooking at the moment is only so-so, but a decent array of quality, durable cooking tools are essential to any kitchen. An initial investment goes a long way, and there are some cooking items, you just shouldn’t skimp on.

Some essentials include a good chef’s knife with a weighty blade for chopping and slicing. Two serrated knives (big and small), one for slicing bread and one for slicing tomatoes. In terms of pots and pans, you’ll need a skillet (flat-bottomed pan used for frying, searing, and browning foods), a saucepan (used for simmering and boiling) and a braising or roasting pan (a large, wide and shallow pan to cook a roast (chicken, beef, or pork)). I would also suggest a blender as you can use it for Soups, Sauces, Smoothies and even dips.

Other useful kitchenware includes:
-colander
-cutting board
-measuring spoons
-spatulas
-pepper mill
-mixing bowls
-measuring cups

General Cooking Tips:

-Dry food well before throwing it on a hot pan otherwise the water splashes everywhere and can potentially burn you
-Make sure to preheat your pan for a good sear. Your food should start cooking the moment it hits the pan, not gradually while the pan warms. If you properly preheat your pan, before you start to cook, your food won’t stick to the bottom.
– Don’t play with your food. The temptation to flip or stir food while it’s cooking in the pan must be tamed. It is actually best to let food develop the color and crust you want on one side before shifting it to the other. Steak or fish should only be flipped once.

I also highly suggest having at least one cookbook, when you’re in the beginning stages of learning to cook it’s vital you follow recipes as they are written. Once you get better, you can begin to improvise with your ingredients and techniques.

 

Kazaky

This is something to get you through the week. A “Boyband” from the Ukraine who dances especially well in heels.

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